This classic chicken pot pie comes together quickly thanks to a few time saving hacks. To start, we utilize juicy and convenient rotisserie chicken. Secondly we call on frozen peas and carrots to save on prepping and cooking all our vegetables. You can easily double this recipe and make a second pot pie in the top zone to serve and eat now or freeze and save for later.
Quick and Easy Chicken Pot Pie
Ingredients
- 2 tbsp unsalted butter
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- 2 tbsp flour
- ¼ cup dry white vermouth
- 2 cups chicken broth
- ½ cup heavy cream
- 1 rotisserie chicken, skin discarded and meat shredded, about 4 cups
- 1 cup frozen peas, thawed
- 1 cup frozen carrots, thawed
- 1 package store bought pie dough, thawed
- 1 egg, beaten
Directions
1) Melt 2 tbsp butter in a large skillet over medium heat. Add onion, celery, and 1 tsp kosher salt and cook until softened, about 5 minutes.
2) Stir in the flour until fully incorporated and no raw flour remains, about 1 minute. Remove skillet from heat and add the vermouth, stirring and scraping the pan with a wooden spoon until reduced. Return skillet to heat and add the chicken broth and heavy cream, stirring constantly. Bring to a simmer and cook until thickened, about 5 minutes.
3) Remove skillet from heat and set aside. Combine chicken, peas, and carrots in a Suvie pan. Pour onion mixture over the chicken, stirring to combine.
4) On a lightly floured surface, roll pie dough out in a 12″ x 7″ rectangle. Drape dough over the chicken filling. Flute edges, if desired, and cut slits in the top of the dough. Brush with egg wash. Place pan in the bottom zone of Suvie. Input settings and cook now or schedule, rotating the pan halfway through cooking.
Suvie Cook Settings
Bottom Zone: Bake at 325°F for 40 minutes (for Suvie 2.0, Bake at 375°F)
Top Zone: None
5) Remove pan from Suvie and let cool for 20 minutes. Use a serving spoon to scoop out 6 servings and divide between bowls.
Nutrition
Nutritional Information per serving (6 servings per recipe): Calories 510, Total Fat 29g, Total Carbohydrates 22g, Total Sodium 670mg, Total Protein 45g.
